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How to Cook dishes from New Zealand
New Zealand gets its cuisine
from two many sources: British cuisine, introduced by settlers from
the United Kingdom, and
the traditional cuisine of the indigenous Maori people. Additionally, in recent years, as travel
overseas has become more widely available, New Zealand
has also gradually began to introduce influences from
French cuisine,
Italian cuisine,
as well as Asian recipes.
Some popular dishes in New Zealand include:
- Colonial goose - A roast leg of lamb, deboned, stuffed with honey and dried apricots, and marinated
in red wine. This recipe was developed by the early colonial pioneers of
New Zealand, who wanted to
emulate the taste of
goose,
but had to make do with sheep.
- Fish and chips - Like British fish and chips, this dish consists of deep-fried fish in batter
or breadcrumbs, served with fried potatoes.
- Meat pies
- Roast lamb
- Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half,
and a layer of cream or strawberry jam spread between the halves.
- ANZAC biscuits - New Zealanders claim to have invented this dish, but the dish is also
claimed by Australia.
ANZAC biscuts are made from rolled oats, coconut and syrup. According to legend, they were first
prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe
being specifically designed so as to produce a biscuit that would preserve well.
- Pavlova - A meringue with a crispy exterior, but light and fluffy on the inside.
As with ANZAC biscuits, both
Australia and
New Zealand
claim to have invented the dish.
- Hokey pokey ice cream - Vanilla ice cream containing small lumps of toffee.
On this page, you will find a selection of New Zealand cookbooks.
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Paul Oliver
Paul Oliver
Released: 2012-01-14
Kindle Edition
 | | Product Description:
Hi there guys and girls.
My name is Paul Oliver and I guess I’m what you would call a typical Kiwi bloke.
I live in the upper North Island of New Zealand in a little town called Dargaville. I know all you USA-ian’s have heard of it???
Actually if I was to be honest with you I would have to say half of New Zealand don’t even know where we are.
I am what they refer to over here as a Jack of all trades and Master of none.
Let’s see,
I can fix cars, (not good)
I can build a house (not good)
I can weld (not good)
I can operate almost any machine (not good)
In fact, when I was born the doctor asked my Mother how she felt when she first saw me. You’ll never guess what she said!!
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By Anon
Deutsch Press
Paperback (34 pages)
 | List Price: $8.45*
Lowest New Price: $8.28*
Lowest Used Price: $9.97*
Usually ships in 24 hours*
*(As of 17:11 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. |
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By Betty M. KENNEALLY
Colonial Associates
Paperback
| Lowest Used Price: $83.00*
*(As of 17:11 Pacific 3 Feb 2012 More Info)
Click Here |
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By Philip Holden
Hodder & Stoughton Ltd
Paperback (96 pages)
| Lowest Used Price: $9.99*
*(As of 17:11 Pacific 3 Feb 2012 More Info)
Click Here |
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By Jill Brewis
Hodder Moa Beckett Publishers Ltd.
Paperback (352 pages)
| Lowest Used Price: $125.00*
*(As of 17:11 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
Digby Law was a gourmet chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approach food and eating. This special illustrated collection, created by Digby's long-time friend Jill Brewis, reflects Digby's passion for fresh food, his skill in the kitchen, and his simple approach. With over 700 recipes, it contains the essentials (and much more!) from his now classic cookery books. |
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By Alison Holst
London Books/Bateman
Hardcover (127 pages)
| Lowest Used Price: $7.50*
*(As of 17:11 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
This scarce OOP 1989 cookbook by Alison Holst, champion of New Zealand cuisine, features 127 pages of her favorite recipes, including detailed notes, instructions and lines pages to add your own notations. Delightfully illustrated by Catherine Hamilton |
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